Zhao Mengna, Li Ying, Bai Xue, Feng Jia, Xia Xiufang, Li Fangfei
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Forestry, Northeast Forestry University, Harbin 150040, China.
Foods. 2022 Aug 19;11(16):2509. doi: 10.3390/foods11162509.
The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A294, A420, glyoxal (GO), Nε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A294, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A294, and A420, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol−protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.
研究了番石榴叶多酚（GLP）对冷冻鸡肉丸子（-18℃）晚期糖基化终产物（AGEs）的抑制作用及其可能的抑制机制。与冷冻6个月后的对照样品相比，添加GLP的鸡肉丸子的酸值（AV）、脂质过氧化物、硫代巴比妥酸反应物质（TBARS）、A294、A420、乙二醛（GO）、Nε-羧甲基赖氨酸（CML）、戊糖苷和荧光AGEs分别降低了11.1%、22.3%、19.5%、4.30%、8.66%、8.27%、4.80%、20.5%和7.68%；而游离巯基含量增加了4.90%。同时，添加GLP和茶多酚的丸子在AV、A294、GO和CML方面无显著差异（p>0.05）。相关性分析表明，GO、CML、戊糖苷和荧光AGEs与AV、TBARS、A294和A420呈正相关，而GO、CML、戊糖苷和荧光AGEs与游离巯基呈负相关。这些结果表明，GLP可通过抑制脂质氧化、蛋白质氧化和美拉德反应来抑制AGEs的形成。GLP对AGEs的可能抑制机制包括清除自由基、捕获二羰基化合物、形成多酚-蛋白质化合物以及减少葡萄糖的形成。因此，该研究表明添加植物多酚可能是抑制食品中AGEs形成的一种有前景的方法。
